Soboro cream cheese bread
Even though it's a fermented bread, it's savory, sweet, and moist soboro cream cheese bread with a texture that feels like eating pound cake when you bite it.
3 serving
Within 999 minutes
popo
Ingredients
  • Sugar
    20g
  • Salt
    2g
  • Dry East
    3g
  • whipped cream
    25g
  • Water
    65g
  • Butter
    20g
  • Cream cheese
    90g
  • Butter
    20g
  • Sugar powder
    70g
  • almond powder
    60g
  • Baking powder
    2g
  • Eggs
    27g
  • Vanilla Extrack
    1/2ts
  • a small castle
    little
Cooking Steps
STEP 1/4
Knead with a baking machine and make toppings while fermenting.
Beat the butter and cream cheese at room temperature and mix well with sugar powder, then add eggs and vanilla extract and whip well to cream.
STEP 2/4
Sift flour almond powder and baking powder and mix well.
After completing the first fermentation, press the dough by hand to remove the gas and roll it, cover it with plastic, and ferment it for about 10-15 minutes.
STEP 3/4
Push the dough into a rectangular shape with a rolling pin and spread the toppings evenly except for the ends. Roll the dough and pinch the ends well, cut the middle of it, and twist it well into a twisted shape.
STEP 4/4
Sprinkle the top with a sobor and cover it with plastic until the dough doubles and start the second fermentation. Bake in a preheating oven at 180 degrees for about 25 minutes.
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